Make ahead - Radiant Christmas chutney
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 3 large white onions, finely chopped
  • 2 red bell peppers, chopped
  • 6 tomatoes, skins removed and chopped
  • Half a large homegrown yellow marrow (or 1 average courgette) chopped
  • 3 cloves of garlic, minced
  • 3 bramley apples, peeled and chopped
  • Thumb size piece of ginger, finely grated
  • 100g sultanas
  • 500g Organic Medjool Dates
  • 350ml malt vinegar
  • 1 tbsp himalayan salt
  • 1 tbsp coriander
  • 1 tbsp paprika
  • 2 tsp cayenne pepper
Instructions
  1. Put the tomatoes in a large bowl and cover with hot water, leave for a few minutes before pouring the hot water away and replacing with cold water, these should now peel easily.
  2. Chop the onions, peppers, tomatoes, garlic, apples and ginger and transfer into a large pan
  3. Cover with a lid, place on a low heat and gently simmer for about one hour, stirring occasionally, until tender
  4. Meanwhile pit the dates and put them in bowl, cover with some hot water for 10 mins then drain the excess fluid away. Blend the dates to a smooth paste.
  5. Once the vegetables are tender, add the vinegar and seasoning as well as the date paste and mix gently into the rest of the mixture evenly.
  6. Cook on a low - medium heat for another 40 minutes, stirring occasionally and tending to it more regularly as it thickens and caramelises.
  7. Once the mixture has thickened, have your jars ready (pre-sterilised on a hot dishwasher wash) and spoon carefully into the jars, whilst hot.
  8. Keep in the cupboard for 1-2 months to mature.
  9. *if you would like a particuarly sweet chutney you could add 1-2 tbsp of honey as well.
Recipe by at https://www.radianthealthnutrition.co.uk/make-ahead-radiant-christmas-chutney/